It's great to eat a cold ice cream in hot summer. Now people can't satisfy buying ice cream, but make some ice cream at home anytime and anywhere. You can add some favorite fruits to your own ice cream at will, and you can rest assured of the raw materials. There are no additives in the production process. Now let's talk about the methods and steps of making ice cream with pure milk and white sugar.

material

Milk 250ml vanilla pod 1/2 egg yolks, 3 fine sugar 50g.

method of work

1. preparation: put the cooling cylinder of the ice cream machine in the refrigerator for several hours in advance. Try to be below-18℃. The frozen cold storage barrel will produce a layer of ice flowers soon after it is taken out.

2. Cut the vanilla pods with a knife and take out the vanilla seeds.

3. Pour the milk and vanilla seeds into the pot together with vanilla pods, and heat it on low heat. Turn off the heat when small bubbles appear at the edge of the pot. Cool down, cool down. The purpose of this step is to heat the milk.

4. Mix the egg yolk with fine sugar and beat it with an egg beater until it is milky white. This step is the key to making ice cream smoothly, with the aim of beating into the air.

5. Pour a small amount of 3 into the basin of 2, stir evenly with an egg beater, then add the rest of 2, and continue to stir with an egg beater. Or a few times. The purpose is to prevent the phenomenon of frying eggs one by one by adding milk and boiling the eggs.

6. The stirred mixture seems to have many obvious bubbles.

7. Pour the mixture back into the pot

8. Heat with a small fire and stir with a shovel.

9. Stop stirring when the mixture is mushy after the foam disappears, and turn off the fire with small bubbles at the bottom of the pot. The purpose of this step is to heat the egg yolk and also play a bactericidal role. Boiled egg yolk will solidify, so don't boil it.

10. Filter 9 into a large stainless steel basin with a sieve, cool it with ice water, and at the same time, stir it with a shovel to accelerate the cooling, so that the egg-milk paste is completely cooled. The purpose of rapid cooling can prevent bacteria from multiplying. The cooled ice cream slurry can be put in the freezer and then frozen for half an hour.

1 1. Take out the cold storage barrel and start the ice cream machine. Slowly pour the ice cream slurry into the ice cream machine. Stir for about 20 minutes. Stir until the volume expands, and the ice cream is thick and ready to eat.

12. freshly stirred ice cream

13. At this time, you can eat soft ice cream, which will have the same taste as ice milkshake and be very cool. The rest can be taken out, put into a container and sent to the refrigerator for freezing. The selected containers are mainly made of stainless steel and glass.